Linguine with Turkey Meatball Sauce (08.21.14)

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  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 5 cups canned no salt added crushed tomatoes
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 large egg
  • 1/3 cup nonfat milk
  • 1 white onion, finely chopped
  • 1/4 cup whole grain breadcrumbs
  • 1/3 cup freshly grated Parmesan cheese, divided
  • 1/2 cup chopped flat-leaf parsley
  • 1 pound ground turkey
  • 1 pound whole grain linguine

In a large nonstick skillet, heat oil over medium-high heat. Add garlic, and cook about 1 minute. Stir in tomatoes, oregano, and thyme, no salt seasoning and pepper. Bring to a boil, lower heat, and simmer, covered, 20 to 25 minutes.

In a large bowl, whisk together egg, milk, no salt seasoning and pepper with a fork. Stir in onion, breadcrumbs, half the cheese, and parsley. Add turkey; mix until combined. Form mixture into 1 1/2-inch balls.

Add meatballs to skillet, and spoon sauce over to coat. Place over medium heat until meatballs are just cooked through, about 8 minutes.

Cook linguine until al dente according to package instructions, about 12 minutes. Drain pasta, transfer to skillet, and toss gently with the sauce. Serve with remaining cheese.

Sponsor: Intermountain Medical Center